Crab Soup Recipe by Paula Deen

Level: Moderate

Time: 30 MINUTES

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  • 1 cup Parmesan cheese, freshly grated
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/4 cup sherry
  • 1/2 teaspoon Paula Deen Lemon Pepper Seasoning
  • 1 lb crabmeat, picked free of shell
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups fish stock
  • 3 tablespoons all-purpose flour
  • 1/2 cup fresh chives, chopped
  • 4 tablespoons (1/2 stick) butter
  • 2 teaspoons minced garlic
  • 3/4 cup chopped green onion, with tops


Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Crab Soup


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